RISE TO
EVERY OCCASION

A rich, sticky toffee and date loaf, sandwiched with a toffee icing. Sprinkled with pecan pieces and finished with apricot jam.

A rich fudgy toffee flavour chocolate brownie topped with salted caramel, toffee and honeycomb pieces and finished with spirals of dark chocolate.

Chocolate sponge topped with a vanilla and caramelised biscuit frosting, decorated with mini marshmallows, cookie and cream pieces, caramelised biscuit and finished with a drizzle of chocolate sauce

Digestive biscuits, mini marshmallows and raisins bound together in a rich chocolate fudge mixture and dusted with icing sugar.

A red vanilla sponge cake with a hint of cocoa, filled and topped with vanilla cream cheese icing , sprinkled with red sponge crumb.

One of our signature cakes. This soft Victoria sponge is filled with icing and raspberry jam. Finished with a caster sugar dusting.

An almond sponge with whole raspberries and pistachios, topped with a syrup glaze.

A moist orange and poppyseed sponge, filled and topped with sweet orange icing. The orange flavour in the cake comes from orange juice, orange zest and orange flavouring – all three 100% natural.

An oaty base topped with plenty of caramel sauce and walnuts finished with an oaty crumble topping

A buttery shortcake base spread with lashings of raspberry jam, and topped with a thick layer of toasted coconut.

A crisp pastry base with a layer of apricot jam, topped with frangipane and baked peaches. Finished with an apricot glaze and freeze-dried raspberries.

Crunchy digestive biscuits smothered in a peppermint flavoured chocolate mixture, topped with a green peppermint and white chocolate ganache and finished with swirls of dark chocolate.

A bite-sized classic. A soft Victoria sponge filled with scrumptious icing and raspberry jam and topped with a sugar snow dusting.

A vegan red vanilla cake with a slight hint of chocolate, topped with a vegan vanilla cream cheese icing and a sprinkling of the red sponge crumb.

A sumptuous vegan mini chocolate loaf topped with a coffee frosting and dusted with cocoa powder.

The same recipe as our sultana scones, just smaller! With plenty of juicy sultanas.

Sweet mini scones, glazed with egg for a golden top.

A beautiful lemon mini loaf topped with sweet lemon and elderflower flavour frosting and decorated with rainbow flowers for a burst of colour.

A moist chocolate sponge filled and topped with chocolate icing and finished with white chocolate flakes.

A moist carrot sponge, filled and topped with cream cheese icing and crowned with walnut pieces.

A light, buttery lemon sponge drizzled with a zingy lemon syrup and topped with lemon fondant icing.

Lemon sponge infused with a lemon syrup and finished with crunchy nibbed sugar and a drizzled lemon icing.

A buttery shortcake base topped with a sharp baked lemon filling, decorated with cornflowers.

Crushed biscuits, rolled oats and pecan nuts wrapped in a maple flavour syrup, melted caramel and mallow, covered in dark chocolate.